Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Thanks

Mark

In article ,
says...
Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Thanks

Mark




That would be a Really Big Expensive pressure cooker to do a whole brisket
at one time. Of course, you could just put some liquid smoke in the
pressure cooker with the brisket and save the cost of the charcoal.

Bill GDR
--
Gmail and Google Groups. This century's answer to AOL and WebTV.

pheasant wrote:

Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Thanks

Mark


Hey pheasant, how's the hunting this year?

Pressure cookers are an amazing contraption. I use them
for stews and braises and they're a great timesaver.

As far as pressure cooking brisket before smoking it, I've
not heard of that, though I know there are some commercial
producers that steam their pastrami before smoking it.

Personally, I take pride in getting maximum tenderness
using the pit alone. No foiling, either. But if the
pressure cooker works for you then that's great. What
matters is eating food you like.

Ever consider making pastrami instead of corned beef?
It's not much more difficult. You just soak it in a
brine for a week before cooking.

--
Reg

pheasant wrote:
:: Did some corned beef in thte pressure cooker, and that was the most
tender
:: corned eef I've ever made.
::
:: Just wondering if anyone does this with a full brisket before
:: smoking/cooking it?
::
:: Thanks
::
:: Mark

You probably boil your ribs too, don't you.

Please explain what a pressure cooker has to do with barbecue.

Thanks,

BOB

--
Raw Meat Should NOT Have An Ingredients List

Bill wrote:
:: In article ,

:: says...
::: Did some corned beef in thte pressure cooker, and that was the
most tender
::: corned eef I've ever made.
:::
::: Just wondering if anyone does this with a full brisket before
::: smoking/cooking it?
:::
::: Thanks
:::
::: Mark
:::
:::
:::
::
:: That would be a Really Big Expensive pressure cooker to do a whole
brisket
:: at one time. Of course, you could just put some liquid smoke in
the
:: pressure cooker with the brisket and save the cost of the charcoal.
::
:: Bill GDR
:: --
:: Gmail and Google Groups. This century's answer to AOL and WebTV.

ROTFL MAO!

Good one, Bill.

BOB

--
Raw Meat Should NOT Have An Ingredients List

Reg wrote:

Ever consider making pastrami instead of corned beef?
It's not much more difficult. You just soak it in a
brine for a week before cooking.


Please ignore the above insanity. Posting to usenet while
writing a lot of code doesn't always go well.

--
Reg

"pheasant" wrote in message
...
Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Nope, it would ruin it. Tender? Maybe. Will it be BBQ? NO Has to do
with the laws of physics.

"pheasant" wrote in message
...
Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?


Oops

Guess this group's mind is closed tighter than an autoclave at 25 pounds.

Sorry I asked a queston. The door hit my ass on the way out.

Reg wrote:
:: Reg wrote:
::
::: Ever consider making pastrami instead of corned beef?
::: It's not much more difficult. You just soak it in a
::: brine for a week before cooking.
:::
::
:: Please ignore the above insanity. Posting to usenet while
:: writing a lot of code doesn't always go well.
::
:: --
:: Reg

Well, since I knew what you were talking about (the past 2 weekends,
I've made about 50# of "pastrami" and the weekend before, I smoked a
brisket that I had actually corned myself), it made perfect sense to
me.

BOB

--
Raw Meat Should NOT Have An Ingredients List

"pheasant" wrote in message

Oops

Guess this group's mind is closed tighter than an autoclave at 25 pounds.

Sorry I asked a queston. The door hit my ass on the way out.

Well, the mind's closed to as what BBQ is of course.

It *is* open to good cooking, even alternatives to BBQ when weather or time
are against us. We even suppose it's possible that there's other ways to
create something that some find better. And we tend to pity them for not
knowing better. But then this is a BBQ group, not a cooking group. And we
pity those who cannot tell the difference as well.

So there ya are.


D
--

Did some corned beef in the pressure cooker, and that was the most tender
corned beef I've ever made.
As to pressure cooking in general, I find that it makes meat taste
'dead' or 'spent.'

On Sun, 26 Mar 2006 19:11:13 -0600, Steve Wertz
wrote:

On Sun, 26 Mar 2006 17:57:46 -0600, "pheasant"
wrote:

Did some corned beef in thte pressure cooker, and that was the most tender
corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Allow me to speak for the group...

Everybody here pre-cooks their beef by either pressure cooking or
boiling it with some liquid smoke (Colgin's or Wright's) before
they smoke it.

Then after about a half-hour in the smoker, you pour some Bullseye
BBQ sauce all over it, wrap it in foil and put it in a 425F oven
for a few hours.

Best brisket you ever tasted.

-sw

Oh Steve, that was just so eloquently said. I just choke up thinking
about it. . . . . .
Harry

"Duwop" wrote:
"pheasant" wrote in message

Oops

Guess this group's mind is closed tighter than an autoclave at 25
pounds.

Sorry I asked a queston. The door hit my ass on the way out.

Well, the mind's closed to as what BBQ is of course.

It *is* open to good cooking, even alternatives to BBQ when weather or
time are against us. We even suppose it's possible that there's other
ways to create something that some find better. And we tend to pity them
for not knowing better. But then this is a BBQ group, not a cooking
group. And we pity those who cannot tell the difference as well.

So there ya are.

Ah, bur pheasant can be good:

PHEASANT IN SHOTGUN SAUCE

Cut young pheasant in half lengthwise. Salt and pepper both sides. On
a sheet of foil place a slice of bacon - put one half of bird on
top of bacon. In the cavity, put a generous piece of butter, 1
tablespoon currant jelly, top that with a slice of bacon. Wrap in
the foil like a package. Put on cookie sheet and bake 3 hours at
350 F. Open the foil and spoon shotgun sauce over bird and place
under broiler until light brown [and internal temp is at least 145° F].
Serve with sauce.

NOTE: For BBQ, leave bird whole, wrap in re-constituted bentonite clay
instead of foil and Q over strong fruit (not liquid) smoke. Replace foil
with clay elsewhere in recipe.


SHOTGUN SAUCE

1 cup currant jelly
1/2 cup butter
dash Worcestershire sauce

Bring to a good boil and boil 5 minutes. Stir down, remove foam and
serve.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Harry Demidavicius wrote:
On Sun, 26 Mar 2006 19:11:13 -0600, Steve Wertz
On Sun, 26 Mar 2006 17:57:46 -0600, "pheasant"

Did some corned beef in thte pressure cooker, and that was the most
tender corned eef I've ever made.

Just wondering if anyone does this with a full brisket before
smoking/cooking it?

Allow me to speak for the group...

Everybody here pre-cooks their beef by either pressure cooking or
boiling it with some liquid smoke (Colgin's or Wright's) before
they smoke it.

Then after about a half-hour in the smoker, you pour some Bullseye
BBQ sauce all over it, wrap it in foil and put it in a 425F oven
for a few hours.

Best brisket you ever tasted.

-sw

Oh Steve, that was just so eloquently said. I just choke up thinking
about it. . . . . .

Steve is the Hemingway of Epicureans. Pheasant is good under clay.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Steve Wertz wrote:

snip....
Best brisket you ever tasted.

Darn it, Steve, you're giving away the Cabal's secrets. How are we going to
ever laugh at the newbies that think they gotta spend all that time at their
snicker pit-o-choice. Half the fun of belonging to the group is directing
them to that fake BBQ FAQ, and convincing them that low-n-slow is the way to
go. Next thing you'll let slip is that lump charcoal is a farce and it
really IS best to soak briquettes in lighter fluid. Dang, I hate it when an
elaborate ruse bites the dust.
--
Dave
www.davebbq.com